- 2 cups all purpose flour
- ¾ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup buttermilk (at room temperature)
- 3 tablespoons unsalted butter, melted and cooled
- ¼ cup finely chopped parsley
- 4 large pieces cooked, bone-in/skin-on chicken, preferably whole legs
- 1 tablespoon vegetable oil
- 3 large carrots, cut into large pieces
- 1 yellow onion, finely chopped
- 1 large bay leaf
- Salt and pepper to taste
- 14 cups water
- Mild greens, such as spinach or swiss chard (optional)
- Preheat a 6 Quart Enamel Cast Iron Dutch Oven over medium with 1 tablespoon oil.
- Remove meat and skin from chicken bones. Set aside.
- Add onions and carrots. Sauté with a pinch of kosher salt for five minutes.
- Add water, chicken bones, bay leaf and a little pepper.
- Bring to a simmer, then place the lid on the pot. Simmer for about an hour.
- Meanwhile, make the dough: mix flour, salt, baking powder, and parsley. Add buttermilk and butter and stir until combined. Let the dough rest at least 15 minutes.
- Remove bones from cooking liquid and discard.
- With the liquid still at a simmer, drop in rounded tablespoon sized balls of dough (you should get between 20 and 24 dumplings total). Cover tightly and cook for 20 minutes. No peeking!
- Stir in reserved chicken meat (and greens if using), and add salt or pepper to taste. Serve immediately.